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Cooking Green Chili Mac and Cheese for Beginners

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Ingredients
 

  • 8 ounces macaroni pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk whole or 2% for creaminess
  • 8 ounces sharp cheddar cheese grated
  • 4 ounces Monterey Jack cheese grated
  • 1 can 4 ounces green chilies, drained
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 teaspoon ground cumin optional for extra flavor
  • Breadcrumbs or crushed tortilla chips for topping optional
  • Fresh cilantro or green onions for garnish (optional)

Instructions

Cook the Pasta:

  • Cook the macaroni according to the package instructions until al dente. Drain and set aside.

Make the Roux:

  • In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes to cook out the raw flour taste, creating a roux.

Add Milk:

  • Gradually add the milk while continuously whisking to prevent lumps. Cook until the mixture starts to thicken and is smooth.

Add Cheese:

  • Lower the heat and add the grated cheddar and Monterey Jack cheeses, stirring until the cheese is completely melted and the sauce is smooth.

Combine with Green Chilies:

  • Stir in the drained green chilies, garlic powder, salt, pepper, and ground cumin (if using). Mix well until all ingredients are evenly distributed.

Mix with Pasta:

  • Add the cooked macaroni to the cheese sauce, stirring to ensure the pasta is fully coated.

Bake (Optional):

  • For a crispy top, transfer the mac and cheese to a greased baking dish, sprinkle with breadcrumbs or crushed tortilla chips, and bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until the top is golden and crispy.

Serve:

  • Garnish with fresh cilantro or chopped green onions before serving, if desired.